So... I just got 5 gallons of honey for Christmas. I'm planning to do @frydogbrews simple mead with the K1-V1116 yeast for a batch or two. I need some opinions here.... What yeast to use other than K1-V1116 ? I should have (4) 5 gallon batches. Well water that we soften? Still a bit minerally. Or "mountain spring" bottled water? Other thoughts?

So... I just got 5 gallons of honey for Christmas. I'm planning to do @frydogbrews simple mead with the K1-V1116 yeast for a batch or two. I need some opinions here.... What yeast to use other than K1-V1116 ? I should have (4) 5 gallon batches. Well water that we soften? Still a bit minerally. Or "mountain spring" bottled water? Other thoughts?

i have no idea. i've never made mead and i've never tasted your well water.

The only thing between me and a train wreck is blind luck..... - Kenny

D 47 works good. The yeast won't necessarily determine the dryness....how much you push the yeast will. So, essentially, if you don't want it crazy dry, try to let the yeast peter out. Generally, mead that isn't dry is backsweetened. try using S-05, that produces fun results sometimes. The "grapey" flavors and stuff come from the honey. Generally, the darker the honey, the more flavors you get, but they aren't all good flavors, so you role the dice. softened water is fine to use, but grab some distilled at the store for one batch just so you can learn the difference.

I have one packet of K1V, a couple packets of Cotes de Blanc and a packet of champaign yeast. And some nutrients. @frydogbrews can I make mead today? Your easy mead recipe calls for two packs. I forgot about that....

I would have just pitched the K1V and let it ride. If it craps out, hit it with the champagne to finish the job. With the bulk of the ferment done, the bad flavors from the champagne won't be noticable.